Spanish(ish) Chicken Traybake

A delicious dish for busy families, it’s a lovely thing to make on a Sunday night when you’ve been out for the day and need something to literally throw together. It’s also just as delicious eaten cold as hot, so you can serve it the next day with a green salad and crusty bread.

MAKES 2 adult and 2 kid-sized portions

PREPARATION TIME 15 minutes

COOKING TIME 1 hour

8–12 skinless chicken thighs (depending on their size)

2 red peppers, deseeded and cut into wedges

1 large onion, cut into 8 wedges

500g/1lb 2oz new potatoes, halved if large

4 garlic cloves, lightly crushed

1 lemon, cut into wedges

3 tbsp olive oil

20 thin slices of chorizo, halved

1 large handful of pitted green olives, plain or stuffed with pimiento or anchovies

150g/5½oz cherry or baby plum tomatoes

sea salt and freshly ground black pepper

 

1 Preheat the oven to 220°C/425°F/gas 7.

2 Put the chicken, red peppers, onion, potatoes, garlic, lemon and oil in a large roasting pan and toss everything together so it is coated in oil. Season lightly with salt and pepper. Put over a high heat on the hob and stir everything together for a couple of minutes to get some heat into it, then return to the oven to roast for 30 minutes, turning everything around in the pan halfway through.

3 Add the remaining ingredients, return to the oven and cook for a further 30 minutes, turning a couple of times to ensure even cooking, until everything is juicy, golden and delicious. The chicken juices from the chicken should run clear when the thickest part of the thigh is pierced with a skewer. Serve hot.